Zuppa Toscana is a beloved Italian classic, known for its bold, comforting flavors—spicy sausage, tender greens, rich herbs, and a cozy, creamy base.
In this slow cooker version, I’ve swapped the traditional white potatoes and heavy cream for wholesome alternatives: cauliflower and unsweetened almond milk. The result? A thick, velvety soup that tastes indulgent but is low in carbs, gentle on digestion, and packed with nourishing ingredients.
Just set it and forget it—and by dinnertime, you’ll have a soul-warming meal that feels like it came straight from a rustic Italian kitchen. With minimal effort and maximum comfort, it suits both rushed weeknights and leisurely weekend meals.
Wondering What Makes This Special?
This Crockpot Zuppa Toscana delivers all the cozy comfort of your favorite Italian soup, but in a lighter, low-carb form that doesn’t skimp on flavor or satisfaction.
Instead of starchy potatoes, we use cauliflower florets, which melt into the broth and absorb all that savory richness. Creaminess comes from almond milk or coconut milk, creating a dairy-free option that still feels indulgent.
You get a deliciously balanced soup full of protein, fiber, and nourishing greens — perfect for a feel-good meal that energizes rather than weighs you down.
What You’ll Need
Let’s break down the key ingredients in this cozy Zuppa Toscana Crockpot recipe:
- Italian Sausage
- Cauliflower Florets
- Yellow Onion
- Garlic, Minced
- Low-sodium Chicken Broth
- Unsweetened Almond Milk
- Fresh Kale
- Red Pepper Flakes
- Salt and Ground Black Pepper
- Parmesan Cheese
Tips & Variations
1. Storage Made Easy
This recipe serves about 6–8. If you’ve got leftovers, cool them completely and store in an airtight container in the fridge for up to 3 days.
2. Freeze for Later
Freeze cooled soup in containers or ice cube trays for up to 3 months. Thaw and reheat for a quick, comforting dinner anytime.
3. Pair Like a Pro
Serve alongside a lemon-Parmesan salad or some low-carb rolls to round out the meal. The zesty salad adds brightness and cuts through the rich broth beautifully.
4. Don’t Waste the Cauliflower
If you have extra cauliflower, roast it or steam it for use in burrito bowls, mash, or even cauliflower “sushi” waffles for fun, creative weeknight meals.
Zuppa Toscana Crockpot Recipe (Low Carb)
Ingredients
- 1 pound Italian sausage choose turkey sausage or any variety you prefer.
- 4 cups cauliflower florets (fresh or frozen)
- 1 medium – yellow onion finely chopped
- 4 fresh garlic cloves, finely minced for optimal flavor
- 4 cups low-sodium chicken broth (or homemade)
- 1 cup unsweetened almond milk (or coconut milk for a creamier dairy-free version)
- 4 cups of fresh kale, coarsely chopped with stems removed
- ½ teaspoon red pepper flakes, crushed (use more or less to suit your heat preference)
- Salt and ground black pepper — add according to taste
- Optional garnish: crispy bacon bits or grated Parmesan cheese
Instructions
- Brown the Sausage: Heat a skillet over medium heat and cook the Italian sausage, breaking it into crumbles as it browns. Pour off any remaining fat and place the sausage to the side.
- Assemble in the Crockpot: Add the cooked sausage, cauliflower florets, chopped onion, garlic, chicken broth, and red pepper flakes into your crockpot. Stir to combine.
- Slow Cook: Cover and cook on low for 4 to 6 hours, or until the cauliflower is soft and the flavors have melded.
- Add Greens & Almond Milk: About 30 minutes before serving, stir in the chopped kale and almond milk. Allow the soup to simmer until the kale softens and the broth becomes creamy.
- Season & Serve: Season to taste with salt and pepper, adjusting as necessary. Spoon the mixture into bowls and, if you like, garnish with bacon or Parmesan cheese.
Notes
